In a heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Season the beef short ribs with salt and pepper, then sear them for 3-4 minutes on each side until they're beautifully golden brown. Once browned, remove the ribs from the pot and set them aside.

In the same pot, add the chopped onion, carrots, and celery, cooking for 5-7 minutes until they soften. Stir frequently, allowing the vegetables to release their natural sweetness and pick up the delicious browned bits. Next, add minced garlic and sauté for an additional minute until fragrant.

Pour in 1 cup of red wine and scrape the bottom of the pot to incorporate any caramelized bits, then bring to a gentle simmer and reduce for about 5-7 minutes.

Stir in 2 cans of crushed tomatoes, 1 cup of beef broth, 2 tablespoons of tomato paste, dried oregano, thyme, and a bay leaf. Return the browned short ribs to the pot, ensuring they're submerged in the mixture.

Cover the pot with a lid and reduce the heat to low. Let the ragu simmer for 2.5 to 3 hours, allowing the beef to become tender.

Bring a large pot of salted water to boil. Add your chosen pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta water before draining the pasta.

Once the beef is tender, shred the meat and return it to the pot, stirring well to combine with the ragu. Adjust consistency with reserved pasta water if needed.

In a large bowl, toss the pasta with the ragu until thoroughly coated. Taste and season with additional salt and pepper if needed.

Before serving, generously sprinkle with fresh chopped parsley and freshly grated Parmesan cheese.